Starts with a peek into cooking pots of the world for inspiration on what herbs to grow in the garden. Then gives a primer on starting from seeds, growing in containers, garden design and planting, and harvesting and preserving. Half the book is an encyclopedia of the best culinary herbs, and how to grow and use them. Included is the usual pantheon of herbs -- the basils, oreganos, parsleys, thymes, etc. -- along with some of the best “new” herbs such as culantro, epazote, rau om, vietnamese coriander and others.